Semiya Upma

When I’m in a hurry and want to whip up a quick breakfast or a brunch to carry in my lunch box, this is what I cook. Semiya upma, delicious and easy to prepare with a handful of ingredients from your pantry. I learnt to cook the perfect semiya upma that does’nt turn out soggy, from my mother in law. Throw in a few vegetables of your choice to make it a nutritious meal. Lets take a peek…

Ingredients:

2 cups semiya (I used MTR vermicelli)

5 cups of water

3 tbsps cooking oil

1 tsp mustard seeds

½ tsp cumin seeds (jeera)

3 tbsps chana dal (senagapappu)

1″ grated ginger/finely chopped

8 green chillies (slit)

2 tbsps cashew nuts (roasted)

curry leaves – 8 to 10

¼ tsp turmeric

Salt to taste

Juice of 1 large lemon (adjust)

How to:

In a deep bottomed vessel, bring to boil 5 cups of water. When the water starts dancing around, add 1 tsp of oil and the semiya. Stirring gently cook for 2-3 mts (not more than that). Turn off the flame. Drain all the water and set the semiya aside.

Heat the remaining oil in a vessel. On low flame, add mustard seeds, cumin seeds and allow them to crackle. Add chana dal and fry for a minute or two. Add grated/chopped ginger and fry for another minute.

I prepared Semiya upma, but made a mistake initially…..Took water, added semiya put on heat, then realised the mistake and removed semiya and followed the procedure…. The upma was sticky, but taste was good. 🙂 Thanx for the recipe.